Increasing concentrations of synthetic red and yellow food dyes cause DNA damage in colon cancer cells in a controlled lab environment
Colon cancer cell lines show increasing amounts of DNA damage when exposed to increasing amounts of Allura Red and Tartrazine in a Petri dish.
Bar graph showing
Unpublished data generated by Lorne Hofseth and Alexander Chumanevich of the University of South Carolina College of Pharmacy. Vertical axis shows DNA damage as measured by comet tail assay, and horizontal axis shows dye concentration.